flour tortilla, scrambled eggs, smoky cheddar jack, bacon, avocado crema, pickled red onions, habanero sauce

Breakfast Tacos

crispy fingerlings, bacon, fried eggs, pullman toast

Diner Breakfast

monkey 47 gin, luxardo bitter, orange, honey, orgeat, lemon, orange bitters

Naive Melody

scrambled eggs, chorizo, fried potatoes, red enchilada sauce, cheddar jack, crema, cilantro

Breakfast Enchiladas

fenugreek loaf, lamb sausage, american cheese, cumin spiced aioli, pickled red onion, chips

Breakfast Sandwich

flour tortilla, monterey jack, scrambled egg, smoked sausage, pickled red onion, spicy crema

Breakfast Quesadilla

miche loaf, smoked gouda, polish sausage, scrambled egg, hot mustard, scallions, chips

breakfast melt

Roasted sweet potato, onion, spinach, black beans, Tulip Tree Nettle, sour cream, Cholula

Breakfast Burrito

fried corn tortilla, house chorizo, pinto beans, guacamole, cheddar jack, cotija, roasted tomato salsa, pickled jalapeno, micro cilantro, chili oil

Tostada

merguez sausage, moroccan bun, white cheddar, pickled red onion, spiced yogurt, arugula

Breakfast Burger

del maguey vida de metros mezcal, china china, orange, lemon, honey

KRS One Thousand

Vodka Mule

melted ramp ricotta, scramble, pecorino, peas, horseradish, sunflower seeds, lemon, city loaf

Breakfast Tartine

bone dry gin, luxardo marischino, lemon, liqueur de violette

Aviation

Famille Perrin Muscat Beaumes de Venise

Gold Rush

hayman’s london dry gin, lichi li liqueur, campari, lime, honey, angostura

Bryan’s Song

eggs, breakfast sausage, hot links, grape tomato, red onion, monterey jack, garlic rosemary toast

Breakfast Caserole

four roses bourbon, cocchi americano, cappelletti, lemon juice, orange juice, cane syrup

Monkey House

spicy tomato sauce, pepperoni, mozzarella, parmesan, parsley, lemon agrumato

Flatbread Pizza

hayman’s london dry, greenbar hops amaro, honey, lemon cucumber, absinthe, peychaud’s bitters

True Stories

4 rum blend, mango coconut cream, pineapple juice, orange juice, lime juice, nutmeg

Mango Painkiller

House Gin And Tonic

Broadbent Rainwater Madeira NV

In a skillet over medium heat, cook the bacon slices until crispy. Drain on paper towels and crumble into pieces.

Cook the Bacon

In a bowl, whisk the eggs with salt and pepper. In the same skillet, remove excess bacon fat, leaving about 1 tablespoon. Pour in the eggs and scramble until just set. Stir in the smoky cheddar jack cheese until melted.

Scramble the Eggs

In a small bowl, mash the avocado and mix in the sour cream until smooth. Season with salt to taste.

Prepare Avocado Crema

Warm the flour tortillas in a dry skillet or microwave. Layer scrambled eggs, crumbled bacon, pickled red onions, and avocado crema on each tortilla. Drizzle with habanero sauce to taste.

Assemble the Tacos

Serve the breakfast tacos warm and enjoy!

Serve

flour tortillas

eggs

smoky cheddar jack cheese

bacon

avocado

sour cream

pickled red onions

habanero sauce

salt

pepper

Preheat the oven to 425°F (220°C). Wash the fingerling potatoes and cut them in half lengthwise. Toss them in a bowl with olive oil, salt, and pepper.

Prepare the Potatoes

Spread the potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until golden and crispy, flipping halfway through.

Roast the Potatoes

In a large skillet over medium heat, cook the bacon until crispy, about 5-7 minutes. Remove the bacon and let it drain on paper towels. Keep some of the bacon grease in the skillet.

In the same skillet with the bacon grease, crack the eggs and fry them to your desired doneness (sunny-side up, over-easy, etc.). Season with salt and pepper.

Fry the Eggs

In a separate pan, melt butter over medium heat. Add the pullman bread slices and toast until golden brown on both sides.

Toast the Bread

Serve the crispy fingerling potatoes, bacon, fried eggs, and toasted pullman bread together on a plate. Enjoy your diner breakfast!

Assemble the Plate

Fingerling Potatoes

Bacon

Eggs

Pullman Bread

Olive Oil

Salt

Black Pepper

Butter

Gather all the ingredients and measure them as specified.

Prepare the Ingredients

In a shaker filled with ice, combine Monkey 47 gin, Luxardo Bitter, fresh orange juice, honey syrup, orgeat syrup, fresh lemon juice, and orange bitters.

Mix the Cocktail

Shake vigorously for about 15 seconds until well chilled.

Shake Well

Strain the mixture into a chilled cocktail glass.

Strain and Serve

Optional: Garnish with an orange twist or a slice of orange for added aroma and presentation.

Garnish

Monkey 47 Gin

Luxardo Bitter

Fresh Orange Juice

Honey Syrup

Orgeat Syrup

Fresh Lemon Juice

Orange Bitters

Peel and dice the potatoes into small cubes. Heat olive oil in a skillet over medium heat and add the potatoes. Season with salt and pepper. Cook until golden and crispy, about 15 minutes. Remove from heat and set aside.

In the same skillet, add the chorizo and cook over medium heat until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.

Cook the Chorizo

In a bowl, whisk together the eggs, salt, and pepper. Pour the eggs into the skillet with the chorizo and cook, stirring gently, until the eggs are scrambled and just set, about 3-4 minutes.

Preheat the oven to 350°F (175°C). In a large baking dish, pour a small amount of red enchilada sauce on the bottom. Take a tortilla and fill it with a portion of the egg and chorizo mixture, followed by some fried potatoes. Roll it up and place seam side down in the baking dish. Repeat with the remaining tortillas.

Assemble the Enchiladas

Once all tortillas are in the baking dish, pour the remaining enchilada sauce over the top and sprinkle with cheddar jack cheese.

Add Sauce and Cheese

Cover with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Bake

Remove from the oven and let cool for a few minutes. Drizzle with crema and garnish with fresh cilantro before serving.

Garnish and Serve

chorizo sausage

potatoes

red enchilada sauce

cheddar jack cheese

crema

cilantro

olive oil

black pepper

In a skillet over medium heat, cook the lamb sausage links until browned and cooked through, about 10 minutes. Remove from heat and let rest.

Prepare the Lamb Sausage

Slice the fenugreek loaf into thick slices and toast them in a toaster or on a grill until golden brown.

Toast the Fenugreek Loaf

On the bottom slice of the toasted fenugreek loaf, spread a generous amount of cumin spiced aioli. Place two cooked lamb sausage links on top, followed by a slice of American cheese and a handful of pickled red onions. Top with another slice of the fenugreek loaf.

Assemble the Sandwich

Cut the sandwich in half and serve with chips on the side.

Fenugreek loaf

Lamb sausage

American cheese

Cumin spiced aioli

Pickled red onion

Chips

In a skillet, heat olive oil over medium heat. Add the smoked sausage and cook until browned. In a bowl, whisk together the eggs, salt, and pepper. Pour the eggs into the skillet with the sausage and scramble until fully cooked.

Prepare the Filling

On a clean surface, lay one tortilla and sprinkle half of the Monterey Jack cheese evenly over it. Add the scrambled egg and sausage mixture, then top with pickled red onion and the remaining cheese. Place the second tortilla on top.

Assemble the Quesadilla

In the same skillet, place the assembled quesadilla over medium heat. Cook for about 3-4 minutes on each side until the tortillas are golden brown and the cheese is melted.

Cook the Quesadilla

Remove from heat, slice into wedges, and serve hot with spicy crema on the side.

Flour Tortilla

Monterey Jack Cheese

Smoked Sausage

Pickled Red Onion

Spicy Crema

Pepper

Slice the miche loaf into 4 slices. Grate the smoked gouda cheese. Cut the Polish sausage into bite-sized pieces and chop the scallions.

In a bowl, whisk the eggs. Heat a non-stick skillet over medium heat, add a little oil or butter, and pour in the eggs. Cook while stirring gently until scrambled and fully cooked. Remove from heat.

In the same skillet, add the Polish sausage pieces and cook until browned and heated through.

Cook the Polish Sausage

On a slice of miche loaf, layer the scrambled eggs, cooked Polish sausage, and grated smoked gouda cheese. Spread hot mustard on another slice and place it on top to create a sandwich.

Assemble the Breakfast Melt

In the skillet, grill the sandwich on medium heat until the bread is golden brown and the cheese is melted, about 3-4 minutes per side.

Grill the Sandwich

Once grilled, remove from the skillet, slice in half, and garnish with chopped scallions.

Serve the breakfast melt with a side of chips.

Miche loaf

Smoked gouda cheese

Polish sausage

Hot mustard

Scallions

Preheat the oven to 400°F (200°C). Peel and dice the sweet potato into small cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes or until tender.

Prepare the Sweet Potatoes

In a skillet, heat a little olive oil over medium heat. Add diced onion and cook until translucent. Add spinach and nettle, and cook until wilted. Stir in black beans and cooked sweet potatoes. Season with salt and pepper.

Sauté Vegetables

In a bowl, whisk the eggs with a pinch of salt and pepper. Pour into the skillet and scramble until fully cooked.

Warm the tortillas in a dry skillet or microwave. Spoon the filling onto each tortilla, add a dollop of sour cream and drizzle with Cholula sauce. Roll up the burrito tightly.

Assemble the Burritos

Serve immediately with additional Cholula sauce on the side.

Sweet Potato

Onion

Spinach

Black Beans

Tulip Tree Nettle (or any edible nettle)

Sour Cream

Cholula Sauce

Tortillas

Heat oil in a pan over medium heat. Fry the corn tortillas until crispy, about 2-3 minutes on each side. Drain on paper towels.

Prepare the Tortillas

In the same pan, add the chorizo and cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.

In a small saucepan, heat the pinto beans over low heat until warmed through.

Heat the Beans

On each fried tortilla, layer the pinto beans, cooked chorizo, and guacamole. Sprinkle with cheddar jack and cotija cheese.

Assemble the Tostadas

Top each tostada with roasted tomato salsa, pickled jalapenos, micro cilantro, and a drizzle of chili oil.

Add Toppings

Serve immediately while the tortillas are crispy.

corn tortillas

house chorizo

pinto beans

guacamole

cotija cheese

roasted tomato salsa

pickled jalapenos

micro cilantro

chili oil

In a skillet over medium heat, cook the merguez sausage links until browned and cooked through, about 8-10 minutes. Remove from heat and set aside.

Cook the Sausage

In a bowl, combine Greek yogurt, cumin, paprika, salt, and black pepper. Mix well and set aside.

Prepare the Spiced Yogurt

Slice the Moroccan buns in half and toast them lightly on a skillet or in a toaster until golden brown.